Coconut Whipped Cream (2-Ingredients)

By Jessica Hylton - - Updated

This Coconut Whipped Cream is so easy to make you’ll want to make it right now. It’s just two ingredients, is completely vegan and a great whipped cream alternative!

Coconut whipped cream in a green bowl with a green spoon on the side.

I’ve previewed this coconut whipped cream in several posts, but I finally realised that the amount of questions I was receiving required a separate blog post for it. Yes, it really does taste amazing and is the perfect replacement in your waffles, pancakes and desserts for topping whipped cream. Best part – apart from being delicious it uses unrefined powdered sugar, making it 100% natural!

A great excuse to have even more.

 Coconut whipped cream in a bowl with a spoon scooping some out.

So, what is coconut whipped cream?

It’s coconut cream that’s been thickened in the fridge and whipped together with powdered sugar that results in a thick and creamy vegan whipped cream. This is perfect for if you’re vegan, have allergies, or just want a more natural and lighter whipped cream. It’s my go-to option for whipped cream and I love the numerous amount of uses it has.

Hand whisk mixing coconut whipped cream in a silver bowl.

What can I use coconut whipped cream for?

So you can use coconut whipped cream for an endless amount of uses. First let me tell you what not to use it for unless you make some modifications. I wouldn’t use it to decorate a cake like frosting. That’s basically about it! It can be used for topping pancakes, waffles, a fruit bowl, on top of dessert (like cake, cupcakes, crispy, cobblers), on ice cream, basically anything your heart desires. It’s your coconut whipped cream world!

Anything else?

You don’t HAVE to use unrefined powdered sugar, but I prefer to use it. I love using this one by Wholesome, which also has tapioca starch so it helps to thicken up your coconut whipped cream. Speaking of thickening up, there is such a thing as having a “dud” coconut milk. Sigh. My usual brand was finished so I grabbed the next one on the shelf, which was apparently used “coconut milk extract”…what? Anyway, my favourite brands are listed right below. If you do get a good coconut milk but it just won’t thicken up, sometimes a tablespoon or less of extra tapioca starch works really well too. Enjoy!

A spoon in a bowl of coconut whipped cream.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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This Coconut Whipped Cream is so easy to make you'll want to make it right now. It's just two ingredients, is completely vegan and a great whipped cream alternative! via

A spoon scooping out some coconut whipped cream from a green bowl.

2-Ingredient Coconut Whipped Cream

This Coconut Whipped Cream is so easy to make you’ll want to make it right now. It’s just two ingredients, is completely vegan and a great whipped cream alternative!
by: Jessica in the Kitchen
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Course Breakfast, Desserts
Cuisine American
  • 14 ounce can of full-fat coconut milk refrigerated overnight (or you can use a can of pure coconut cream)
  • 1/4 cup organic and unrefined powdered sugar - I use this one OR 2 tablespoons maple syrup


  • Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar. That's what you want to use! You can set the liquid that's left-back (the coconut water) in a jar in the fridge or drink it or use it in your smoothies.
  • Chill your mixer bowl in the freezer for about five minutes before adding those same thick solids out of the jar.
  • Add it to a standing mixer or a bowl with a hand mixer, and add the powdered sugar. Blend together until thick and creamy.
  • Scoop into to a bowl and place in the fridge. It will thicken up even more in the fridge. You can use anywhere you would use whipped cream that wouldn't require it to sit out too long.
This recipe is vegan, refined sugar free, and gluten free. If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream. I like to add about 2 teaspoons.


Calories: 75kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 193mg | Fiber: 4g | Sugar: 4g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. mmmmm I’ve been dying to try coconut whipped cream, your pictures look gorgeous!

  2. Tonya Conteh says:

    I’ll have to give this a try. Thanks for sharing! Have a happy weekend!

  3. Anson says:

    Trying it right now…left in the fridge overnight, but no solids. I’m just using it all. We’ll see. I bought two cans and put the other in the freezer to try later.

    • Jessica says:

      Hi Anson,

      Keep me updated!

      • Justine says:

        FYI – another very useful thickener that I think fits best: coconut flour….. add a small amount, blend and wait a minute or so…. it thickens beautifully and tastes completely like nothing has been added 😉

  4. Steph says:

    My whipped cream was too thick. I used TJ’s coconut cream, chilled, and I did not use the powdered sugar. The mixture was so thick that even after mixing it with my hand blender for several minutes it still wouldn’t hold together. I added the reserve liquid and it turned it to a nice consistency, but after being stored in the refrigerator overnight the liquid leaked out and it was hard and unusable. What was the problem? Any suggestions?

    • Jessica says:

      Hi Steph,

      Wow I’ve never heard of too thick! I also have never used Trader Joes coconut cream. Did you also add in tapioca starch or just the coconut cream itself?

  5. Leigha says:

    Since we don’t do sugar, I’m wondering if stevia(powdered) might work. If not straight, what about the tapioca starch + the stevia?

    • Jessica says:

      Hi Leigha,

      I’ve never tried it, but definitely try it! Remember only use the tapioca starch if it isn’t thickening up (so like a backup plan)!

  6. Heather says:

    Making this to go with my mums vegan birthday pies this weekend! Wondering how far ahead I can make these? Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Heather thanks so much for reading! You can make this whipped cream at least 4 days ahead! I hope this helps!

  7. Sarah says:

    5 stars
    Super easy! I’ll definitely be using this instead of buying Cocowhip from now on. Thanks for sharing!

  8. Jean says:

    Hi. I’m wondering if you can clarify for me… your ingredients say full fat coconut milk or coconut cream, but then in your directions in 1. you say to scoop out the solids of the milk and in 2. you say to chill the bowl before adding the coconut cream. Should I be using BOTH coconut milk and coconut cream for this recipe? thanks.

    • Hi Jean,

      Right – sorry for the confusion! I’ve edited it now – the instructions about scooping it out are for the coconut milk. If you have coconut cream, you can skip that step since it’s already solid. You don’t have to use both – you use only one and I’m basically showing you how to turn coconut milk into coconut cream. Hope that helps!

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